This moist and fluffy chocolate cake is very easy to make and a great dessert for any occasion. Top the cooled cake with chocolate buttercream or your favorite frosting.
Whisk together the dry ingredients. (Make sure to sift the cocoa powder if it's at all lumpy.)
2 c. flour, 2 c. sugar, 3/4 c. unsweetened cocoa powder (sifted), 2 tsp. baking powder, 1 tsp. baking soda, 1/2 tsp. salt
Beat eggs. Add oil, milk, and vanilla. Beat well.
2 eggs, room temperature, 3/4 c. oil (canola or vegetable), 1 tsp. vanilla, 1 c. whole milk, room temperature
Add the dry ingredients. Mix on low speed and slowly pour the hot coffee into the mix. Scrape the sides of the bowl and mix only until combined. The mixture will be very thin.
1 c. hot coffee (strongly brewed)
Pour into the greased pan and bake for 35 - 40 minutes, or until a toothpick comes out with only a couple of crumbs.
Cool and top with your favorite frosting.
Notes
Top this cake with my fluffy chocolate buttercream frosting, or use your favorite frosting recipe.You can also make this cake recipe into a double-layered cake. Use 2 greased and parchment-lined 9" round pans. Baking time will vary though, check for doneness after 25 minutes.And this recipe makes about 24 - 28 cupcakes.Serve a slice of cake with a cup of hot coffee, or cold milk. This cake is also delicious served with homemade pudding and strawberry danish dessert, ice cream, or fresh berries.*Nutrition is approximate.